When I was 11 or so, I used to be asked to go across the street and “grandma sit” with my neighbor, Ora's elderly mother while Ora and her husband went to church. Her mother was ambulatory but had dementia and just walked back and forth across her bedroom, rattling a baby gate across the middle of her bedroom door. I was there to be sure she didn't fall with no one around or that the house didn't catch on fire, etc. Gave them peace of mind and I made a dollar or so. One of my favorite things on those long evenings was that I was given full access and permission to graze the basement shelves. The yummiest pickled beets and things, but this sandwich spread on white bread was the BEST.

This recipe was given to Ora by her friend Mary and a few years ago Ora gifted me with the original hand written copy of the recipe. I think I need to make some of this again this year and take a jar to Ora…  she and her husband are both still living and have been married over 70 years 

Sandwich Spread (Ora's)

1 peck green tomatoes (8 quarts cut up)
16 medium sweet peppers (mixed red & green looks best)
16 medium onions (12 to 16 cups)

Grind all (I use food processor to chop in tiny pieces)
Cover vegetables with water & cook 5 minutes AFTER it starts to
bubble.

Drain vegetables.

Return vegetables to pot, add:
1 quart vinegar
6 cups sugar
6 Tbsp. cornstarch (I will use Clearjel)
2 Tbsp. salt
2 Tbsp. turmeric
2 small jars prepared mustard

Cook 30 minutes. Stir in 1 quart salad dressing** & bring mixture to a
boil.
Reduce to simmer. Ladle into hot pint jars. Release bubbles.

Wipe tops, cap, process in boiling water bath 15
minutes.

NOTE: NOT even close to being an “approvable” recipe by the powers that be… having said that, if you like the pink version of this available in the stores, I think subbing ketchup for the mustard may do the trick. This is REALLY good on a meat sandwich.

11.01.09 I used Clearjel (4 Tbsp.) instead of cornstarch and mixed it and the turmeric with 1 cup of the sugar, and then sifted it thru a fine mesh strainer to avoid any clumping. Only added 1 Tbsp. salt. Used 2 cups mustard (16 oz.). Used mayo instead of salad dressing. Processed 20 minutes.
Yield: 18+ pints

 ** If you are not comfortable canning something with salad dressing involved, leave it out and can as directed. You can add a bit of mayo or salad dressing (or not) when eating. The creaminess will not be the same, but it'll be good :)

I wish I could tell you that I remembered to write down the end amount last time I made it,

but I didn't

It is very good and I am not afraid to can it or eat it with all the vinegar in it, including some in the mustard and salad dressing.

dede

Great! – have wondered how regional this may be. Anyone outside WV remember this good stuff?

Dede